Madeleine Recipe

Ever wondered how to turn a few basic pantry staples into something that feels like a little slice of Paris? Let me introduce you to these enchanting homemade madeleines, the delicate French cakes that will have you feeling like an absolute pastry chef extraordinaire!

The delicate sweetness and light texture of Madeleines is something I adore. The almost genteel quality of these teasers of cake comes from the perfectly balanced 2 large eggs whipped with 2/3 cup of granulated sugar.

My recipe eschews any excessive flavoring and uses only a touch of vanilla extract and, optionally, a bit of almond extract, which adds a faintly noticeable, almost ghostly, nutty depth of flavor that pairs beautifully with the melted butter.

Ingredients

• 2 large eggs: Rich in protein, they contribute to the structure.
• 2/3 cup granulated sugar: Provides sweetness and a golden color.
• 1 teaspoon vanilla extract: Adds warm, aromatic flavor notes.
• 1 cup all-purpose flour: Supplies structure with gluten formation.
• 1/2 cup unsalted butter: Adds richness and moisture.

Ingredient Quantities

• 2 large eggs
• 2/3 cup (135g) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted and cooled
• Zest of 1 lemon (optional)
• Powdered sugar, for dusting

How to Make this

1. In a big mixing bowl, high-speed combine the eggs and granulated sugar together for about 5 minutes until these are thick and light in color and form ribbons when you lift the beater out of the bowl.

2. Softly incorporate into the mixture the vanilla extract, any almond extract you may be using, and, if desired, the zest of a lemon.

3. In a separate bowl, combine the flour, baking powder, and salt.

4. Carefully mix the dry elements with the egg mixture until they are just mixed together and right at the point of combination because you do not want to mix or fold enough to deflate the batter and make it any less airy than it already is. A spatula still works great for this, but you can also use a large whisk with the egg mixture placed in a larger bowl.

5. Pour in the melted and cooled butter in a thin stream, gently folding it into the batter until it is fully incorporated.

6. Plastic wrap should cover the batter, and the better way to do this is to press the plastic wrap directly onto the surface of the batter. Give the covered batter at least 1 hour in the refrigerator. You can also give it more time, up to overnight, in the refrigerator.

7. Your oven should be at a temperature of 375°F (190°C) when you begin. A madeleine pan must be prepared by greasing with butter and dusting with a light coating of flour to create the proper conditions for the cakes to bake correctly. Excess flour should be tapped out so that none is left in the wells of the pan.

8. Spoon the batter that has been chilled into each mold. Fill each one to about two-thirds, and do not spread the batter.

9. Prepare in an oven set to 350 degrees. Evenly space 12 balls of dough on a baking sheet. Bake for 10-12 minutes or until the edges are golden brown and the centers have a slight dome.

10. Take out of oven and let cool in the pan for several minutes before moving to a wire rack. Dust with powdered sugar just before serving.

Equipment Needed

1. Mixing bowl (large)
2. Mixing bowl (medium)
3. High-speed mixer or hand mixer
4. Spatula
5. Whisk (optional)
6. Measuring cups and spoons
7. Zester (if using lemon zest)
8. Plastic wrap
9. Oven
10. Madeleines pan
11. Pastry brush (for greasing pan)
12. Cooling rack
13. Sifter or small sieve (for dusting powdered sugar)
14. Baking sheet

FAQ

• What makes Madeleines different from other cookies?What makes madeleines distinctive is that they are tiny, shell-shaped sponge cakes with a light and airy texture, combining features of both cookies and cakes.
• Do I need a special pan to make Madeleines?It is recommended that you use a Madeleine pan, as it allows the cakes to take on their signature scalloped shape, which is essential for their presentation.
• Can I make Madeleines without almond extract?Certainly! Almond extract does not have to be included. If you wish, you can leave it out and still have tasty Madeleines.
• Why should the butter be cooled before adding it to the batter?It helps to cool the melted butter before integrating it into the batter so that it doesn’t accidentally cook the eggs or somehow mess up the mix’s consistency. And just about any recipe that calls for melted butter in the batter will also call for the eggs in the batter to be at room temperature.
• Is it necessary to chill the batter before baking?Indeed, allowing the batter to rest in the refrigerator for a minimum of one hour helps the Madeleines achieve their distinctive hump. At the same time, it ensures that the texture of the cookies is tender and delicate.
• Can I substitute the lemon zest with another flavor?Certainly, substituting or adding different kinds of zesty citrus like orange or lime will work just as well, and some spices like cinnamon or cardamom make a fine complement or enrich the layer of flavors. Yes, indeed. There are myriad ways to get it done; these are just a few.
• How do I store Madeleines, and how long do they last?Keep them in a sealed container at room temperature for 3 days at the most. If you want to save them for longer, they can be frozen.

Madeleine Recipe Substitutions and Variations

When using granulated sugar, you can replace it with the same amount of coconut sugar or light brown sugar. This will give your sugar cookies a slightly different flavor profile from the tree-molecular one sugar typically lends to cookies.
Use vanilla bean paste or the seeds from half a vanilla bean in place of the same amount of vanilla extract for a flavor that’s even richer.
You can leave out the almond extract or replace it with another 1/2 teaspoon of vanilla extract if you’ve run out.
To make the recipe gluten-free, use a gluten-free flour blend that is 1:1 for all-purpose flour.
If you require a substitute for butter, use the same amount of coconut oil; however, this may slightly alter the flavor.

Pro Tips

1. Temperature of Ingredients: Ensure all your ingredients, especially the eggs, are at room temperature before you start. This will help achieve the light and fluffy texture essential for madeleines.